Bake-Off® Contest 35, 1992
Pittsburgh, Pennsylvania

Gorgonzola and Onion Pie

Pillsbury® refrigerated pie crusts provide a simple addition to these onion pies made with three types of cheese – a crunchy dinner.

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  • prep time 50 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 12
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
tablespoon grated Parmesan cheese
3
tablespoons olive or vegetable oil
2 1/3
cups coarsely chopped sweet onions (Vidalia®, Maui or Walla Walla)
2
cloves garlic, minced
1
can (28 oz) whole tomatoes, drained, quartered
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup shredded mozzarella cheese (4 oz)
1
cup crumbled Gorgonzola or blue cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Sprinkle Parmesan cheese evenly over crust; set aside. Reduce oven temperature to 425°F.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat. Add onions; cook about 15 minutes, stirring frequently, until onions are soft and golden.
  • 3 In 2-quart saucepan, heat remaining tablespoon oil over medium heat. Add garlic; cook and stir until garlic is softened. Stir in tomatoes, oregano, salt and pepper. Cook 10 minutes, stirring occasionally, until slightly thickened.
  • 4 Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
  • 5 Bake at 425°F 10 to 20 minutes or until crust is golden brown. After 10 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Sprinkle Parmesan cheese evenly over crust; set aside. Reduce oven temperature to 425°F.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat. Add onions; cook about 15 minutes, stirring frequently, until onions are soft and golden.
  • 3 In 2-quart saucepan, heat remaining tablespoon oil over medium heat. Add garlic; cook and stir until garlic is softened. Stir in tomatoes, oregano, salt and pepper. Cook 10 minutes, stirring occasionally, until slightly thickened.
  • 4 Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
  • 5 Bake at 425°F 10 to 20 minutes or until crust is golden brown. After 10 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Sweet onions are special onion varieties that are sweeter as well as juicier than traditional Bermuda or Spanish onions. Look for Maui. Vidalia® and Walla Walla onions in you produce department.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
390mg
390%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
15%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Vidalia is a registered trademark of the Georgia Department of Agriculture.